The Eating Well New Favorites Cookbook: More Great Recipes from the Magazine of Food and Health

Sophisticated fare for the health-minded, moderately practiced cook is served up in this collection of 237 recipes that range from simple (Quick Cajun Catfish, with a cornmeal coating; Rhubarb Fool, made with nonfat yogurt; Lamb Osso Buco) to such elegant dishes as lightly tomato-sauced Aeolian Swordfish Birds stuffed with bread crumbs, olives, capers, pine nuts and raisins and Goose with Kumquat Sauce. Fat content of recipes is reduced to 30% or less, often quite ingeniously (the phyllo dough used for Sesame and Poppy Seed Straws is brushed with a mixture of egg white and olive oil, not butter); flavor is emphasized by drawing on the spices and ingredients of a global variety of regional and ethnic cuisines: Cold Carrot Soup with Sichuan Seasonings includes ginger, lime, soy sauce and peanut butter; Shellfish Lasagne is brightened with anise-flavored liqueur. Photos enhance the presentation here, but the real stars are the recipes. (Sept.)